3 cups basmati rice
2 tbsp sugar
7 in number cardamom (elaichi)
7 in number cloves
1 cup mixed dry nuts (cashews, almonds, raisins, pista)
1 tbsp saffron water (put 1/2 tsp of saffron in 1 tbsp of hot water and dissolve)
3 tbsps ghee (clarified butter)
1 tbsp. edible silver foil (optional)

Kesar Pulao

1. Wash and soak the basmati rice for about 1 hour. Then drain the rice. Bring the water to a boil add the rice and simmer.
2. When rice is half done add the sugar, (dissolved in about another 1 cup of water) ghee and lower the heat. When fully done (or when all the water has evaporated) add the saffron, cardamoms, cloves, and half of the dry nuts. Stir gently and cover for 10 minutes.
3. In a pan, heat 1 tbsp of ghee. Fry the remaining dry nuts in the ghee. Garnish with remaining dry fruit and silver foil. Serve hot with chicken korma or egg korma.
4. Tip: You may also add 1 cup of fresh green peas to give it a different touch and more color.
5. Note: Kesar Pulao is a special rice dish that is usually made in North Indian or Muslim weddings or for other important functions. It is a very aromatic dish and has a wonderful blend of spices and Kesar (saffron).
   Serves: 4
   Preparation time: 35 minutes